Recipes
Slow cooker spiced beef and carrot stew
Use your slow cooker to braise melt-in-the-mouth short ribs in a fragrant, spiced sauce.
Use your slow cooker to braise melt-in-the-mouth short ribs in a fragrant, spiced sauce.
Cook: 8 Hours 30 Mins
Serves: 6
Price: £3.63 per serving
Nutritional Information
Each 476g serving contains
Energy
2628kj
628kcal
2628kj
628kcal
31%
Fat
28.6g
28.6g
High
41%
41%
Saturates
12.9g
12.9g
High
65%
65%
Sugars
13.3g
13.3g
Low
15%
15%
Salt
1.62g
1.62g
Med
27%
27%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
552kj/132kcal
Typical energy values per 100g:
552kj/132kcal
Ingredients
40g plain flour, plus 1 tbsp
1.2kg Asda Succulent Beef Short Rib
6 Asda Extra Special Echalion Shallots, peeled and halved through the root
1 tbsp olive oil
1½ tbsp ras el hanout
2 tbsp tomato purée
300ml red wine
2 low sodium beef stock cubes, made up to 800ml
2 bay leaves
1 cinnamon stick
300g Chantenay carrots, trimmed
½ Savoy cabbage, cored, sliced and steamed (to serve, optional)
3 x 400g Asda Smooth & Buttery Classic Mash (to serve)
10g fresh parsley, chopped
60g pomegranate seeds
Method
1
Tip 40g flour onto a plate, season and coat the ribs. Fry the shallots with oil in a large shallow pan over a medium heat until lightly golden. Transfer to a slow cooker.
2
Brown the short ribs all over for 15 mins in the same pan. Transfer to the slow cooker.
3
To make the sauce for the stew, add the 1 tbsp flour and ras el hanout to the pan and cook for 1 min, stirring. Stir in the purée for a further min. Add the red wine, then cook for 5 mins until reduced by half. Add in the stock, bring to a simmer and transfer to the slow cooker too. Add the bay leaves and cinnamon, then stir. Cook for 6 hrs on low. Add the carrots and cook for 1½ hrs more. Or preheat the oven to 170°C/150°C fan/gas 3, combine stew ingredients in a covered casserole pan and cook for 2 hrs. Add the carrots and cook for 1 hr more.
4
Ladle the sauce into a pan on a high heat and reduce for 10–15 mins until thickened. Shred the beef off the bones. Heat the mash according to pack instructions.
5
Combine the sauce back with the beef and veg, then serve with steamed cabbage and mash topped with parsley and pomegranate seeds.
6
Cook’s tip: Once you have shredded the beef, cool completely and freeze for up to 3 months. Defrost in the fridge and reheat over a medium heat until piping hot.